From the Astoria Co-op Grocery Deli
2 pounds potatoes, yellow or red
½ cup full fat Greek yogurt
¼ cup olive oil
2 TBSP apple cider vinegar
2 TBSP yellow mustard
½ cup mayonnaise
½ tsp salt, we use smoked salt for more flavor
1 tsp pepper
2 stalks celery
½ red onion, minced
2 TBSP fresh dill or 1 TBSP dried
2 pickles
Bake potatoes until soft 400 degrees for 45 minutes, avoid cooking until mushy. Cool potatoes and set aside. Mix Yogurt, olive oil, vinegar, mustard and mayo in a large bowl.Add salt, pepper, celery, onion, dill and pickles and toss. Cube potatoes and gently fold into sauce so as not to mash the potatoes. Makes 2 ½ pounds of salad, or 4-6 servings.